Fresh Pumpkin Pie

Prep Time:
20 mins

Cook Time:
1 hr 35 mins

Total Time:
1 hr 55 mins

Servings:
8

Yield:
1 (9-inch) pie

Ingredients

Directions

Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.

Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.

Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.

Increase the oven temperature to 400 degrees F ( 205 degrees C).

Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.

Place pie dough into the bottom and up sides of a 9-inch pie plate; flute edges

Combine 2 cups pumpkin purée, salt, ginger, and cinnamon, in a large bowl; beat in eggs, honey, milk, and cream. Pour filling into pie shell.

Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.

Nutrition Facts (per serving)